These muffins are a bit calorie dense for me and had I been eating them I would probably make the smaller muffins and added in some chia or flax seeds. However, they were perfect just the way they are for Dan.
Chocolate Chip Zucchini Muffins adapted from Tracey’s Culinary Adventures
It can be argued that these are dessert and not breakfast, you say breakfast, I say dessert, it’s all about perspective.
1 1/2 cups all-purpose flour
2 Tbsp unsweetened Dutch-process cocoa powder
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup vegetable oil
1 large egg, at room temperature
1/2 tsp vanilla extract
1/2 Pound zucchini, coarsely grated (about 1 cup)
6-oz semisweet chocolate chips
Directions
1. Preheat oven to 350 F. Spray muffin pan with nonstick spray
2. In a medium bowl, whisk the 1 1/2 c flour, 2 T cocoa powder, 1/2 t cinnamon, 1/2 t baking soda, 1/4 t baking powder, and 1/4 t salt together.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the 3/4 c sugar, 1/2 c oil, 1 egg, and 1/2 t vanilla on medium speed until thick and creamy, about 2 minutes.
4. Reduce the mixer speed to low, add the flour mixture and beat just until incorporated.
5. Use a spatula to fold in the zucchini and 6 oz chocolate chips.
6. Pour the batter evenly into the prepared muffin tin.
7. Bake for about 30 minutes(longer if you make bigger muffins), or until the a toothpick comes out clean.
8. Transfer the tin to a cooling rack for 5 minutes before you remove the muffins to finish cooling.
Nutritionals (6 BIG muffins) Cals: 544, Fat: 29, Carb: 70, Fiber: 3, Protein: 7
Nutritionals (12 muffins) Cals: 272, Fat: 14, Carb: 35, Fiber: 2, Protein:4
